Name: Coffee & Almond Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 Servings
Cuisine: American
Ingredients: 0.5 cup raw almonds; 6 Biscoff cookies; 14 ounces sweetened condensed milk; 1 tsp vanilla extract; 0.5 tsp almond extract; 3 tablespoons instant espresso; 0.25 tsp Kosher salt; 1 pt heavy whipping cream

From the Cook

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Coffee & Almond Ice Cream

Sunday Table Verified

Ingredients

Warning0 allergens identified

Coffee & Almond Ice Cream

Instructions

Whisk together the milk, whipping cream, 1/3 c. sugar, coffee grounds, salt, almond extract, and vanilla extract. Bring to a simmer over medium heat. Meanwhile, whisk together the remaining 1/3 c. sugar and egg yolks until pale yellow, about 2 minutes.

Gradually mix half of the cream mixture into the egg yolks, whisking constantly. Pour the yolk-cream mixture back into the saucepan, and cook over medium heat until slightly thickened. It should coat the back of a spoon. Strain through a fine-mesh sieve into a small bowl. Cool it with an ice bath. Press a piece of plastic wrap over the top to keep a skin from forming. Refrigerate for one hour.

Stir in the chopped almonds. Freeze in an ice cream maker according to manufacturer's instructions. Pour into a freezer-safe container. Freeze for one hour before serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Espresso Powder 🌫️
Dissolve instant espresso in a tablespoon of hot water before adding to the cream mixture to unlock deeper coffee flavors and ensure even distribution throughout the ice cream.
Toast Your Almonds for Maximum Flavor 🔆
Lightly toast raw almonds in a 350°F oven for 8-10 minutes before chopping to develop rich, nutty notes that complement the coffee and almond extract beautifully.
Chill Your Mixture Thoroughly ❄️
Refrigerate your cream mixture for at least 4-6 hours (or overnight) before churning to achieve smoother texture and better incorporation of flavors into the final product.
Pulse-Fold Biscoff Cookies at the End 🍪
Add roughly crushed Biscoff cookies during the last minute of churning rather than blending them in completely to maintain delightful texture contrast and prevent them from becoming soggy.
Balance Your Extracts Carefully ⚖️
Use almond extract sparingly (start with ¼ teaspoon) as it's potent; taste your mixture before freezing and adjust both extracts since their intensity diminishes slightly when frozen.